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8.11.2010

blackberry waffles

i had the most amazing whole wheat blackberry pancakes when we were in gloucester massachusetts this summer at the atlantis inn on atlantic road. sweet and tarty whole berries with the nutty wheat pancakes made the perfect breakfast. jason always jokes that he should order whatever i order in restaurants, because inevitably, when the food comes, he's jealous of what i got. these pancakes proved it. but when is he ever going to learn? while he had forkfuls of eggs and bacon (which were also good), i was stuffing these tarty homemade pancakes into my face.

i knew as soon as i got my hands on some blackberries those pancakes were on the list. you know the list, right? the list of food you have on vacation and want to immediately recreate at home. the foods you mentally recreate at home while you're still eating them on vacation. i can't be the only person that does this, am i?

anyway, back to the pancakes. the only problem is, they're pancakes. my track record with them is not very good. they burn. they're under cooked. etc. etc. i was flipping through my joy of cooking when it hit me. duh. make waffles. they're foolproof! anyone can see when the green light goes off on the waffle iron to tell me they're done. the only thing i need to worry about is not over mixing. and be sure to grease the waffle grates. there's nothing worse than a stuck waffle.

so i took the generic "waffles" recipe from joy of cooking, added some wheat flour (honestly, i was a little too afraid to go 100% whole wheat, so i went half & half this time) and the berries. along with some vermont maple syrup i picked up on our trip this summer, homemade blackberry syrup, and some scrambled eggs these made a great weeknight dinner. yep, i had waffles for dinner.

and i froze the leftovers. let them cool to room temp and freeze in zip top storage bags. toast in a toaster oven or toaster and serve. they'll make a quick breakfast before hitting the public market this weekend!

in a large bowl, whisk together the dry team - all purpose flour, wheat flour, baking powder, sugar, and salt. set aside.

in another bowl, whisk together the wet team - eggs, melted butter (make sure it's not too hot or you'll have scrambled eggs), and milk.

make a well in the center of the dry team and add the wet team all at once. mix just until incorporated. gently stir in the berries.

fill waffle iron about 2/3 full of batter and cook according to your waffle maker directions. keep cooked waffles warm in a 200F oven while the rest of the waffles are cooking. waffles are best enjoyed with real maple syrup or homemade blackberry syrup.